Lunch Wednesday 5 September - Risotto with Seared Scallops & Prawns

Risotto with Seared Scallops & Prawns
1 teaspoon olive oil
500ml vegetable or fish stock
55g arborio rice
110g raw scallops
65g raw prawns
1 pat Herb Butter

100g asparagus, steamed

This is just a plain risotto with the seafood and asparagus.

Add the oil to a small sauce pan. Add the rice and stir over low heat to coat each grain with oil. Toast over low heat for a minute or two, but do not brown.

Keep the stock simmering in another pan and add it to the rice, one ladleful at a time. Cook and stir until each ladle of stock is absorbed, then add another. Keep cooking and adding stock until all stock is used up and rice is cooked, about 20 minutes. Add plenty of fresh black pepper and a little salt to taste.

I like my risotto fairly soft, but not soupy.

When the risotto is nearly done, melt the herb butter in a skillet and sear the scallops and prawns until just cooked. Season and serve with the risotto & asparagus.


Nutrition Data
Calories (kcal) 470.4
Carbohydrate (g) 47.8
Protein (g) 34.2
Fat (g) 15.7
Fibre (g) 2.4